I like to wet-age the steaks, if I can. I'm not set up to properly dry age any meat, and frankly, don't want to go to the time or effort. The other thing I like to do is dry them off, and let come up to room temp for a half hour to an hour, before cooking. Tongs instead of a fork, to keep juices from running out while cooking. Again, depends on your schedule and if the girls think their throats have been cut, and are sitting at the table asking "Is it ready yet??"
I season them, and place in plastic for the duration I am going to let them sit. 1-4 days for good tender-looking steaks, I am fine with just a Zip-Lock and squeeze all the air out (most important part). If they seem to be tougher cuts, like sirloin-round steak-petites-etc., I will vacuum pack and keep up to 10 days in the fridge. I think the vacuum really sucks the seasoning into the body of the meat. Sometimes, I will do that and freeze them seasoned. From reading, I think you have to age for 4-10 days before the collagens/fibers actually start to break down in tissue.
All of my deer/elk/antelope I cut up and wrap and freeze immediately after about 24 hours of hanging. Then I can wash, clean, and season each package, when I thaw them out and age in the fridge.
One word of caution about seasoning beforehand. My personal belief is to NEVER use salt in the seasoning, as it will draw the moisture out of the meat, and actually make it tougher. A lot of people use prepared seasonings, or Season-All which is high salt. I mix my own to our taste with smoked paprika, black pepper, garlic and onion POWDER, and a little cumin or red pepper flakes. I like them to be really juicy when I pull them off to rest.
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